gf vanilla cupcakes with mocha icing
(1 rating)
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Delicious Gluten Free Vanilla Cupcakes are melt in your mouth good. Recipe obtained from Gluten Free Goddess Recipes website
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(1 rating)
yield
12 serving(s)
prep time
25 Min
cook time
40 Min
Ingredients For gf vanilla cupcakes with mocha icing
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1 csorghum flour or brown rice flour
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1 ctapioca starch
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1 corganic cane sugar
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1/2 tspsea salt
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1 tspbaking powder
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1 tspbaking soda
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1 tspxantham gum
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1 cvanilla soy, rice, coconut, almond, or regular milk
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1/4 corganic free-range eggs beaten or ener-g egg replacer
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3 Tbspcoconut oil melted (or vegetable oil)
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1 Tbspvanilla bourbon extract (or reg vanilla ext)
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1/4 tsplemon juice
- DAIRY FREE MOCHA ICING:
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2 cpowdered sugar
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2 Tbspcocoa powder
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2-3 Tbspvegan butter
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2 ozcold strong coffee (more as needed or use vanilla rice milk if you dont like coffee)
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1 tspbourbon vanilla extract or reg vanilla ext
How To Make gf vanilla cupcakes with mocha icing
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1Preheat the oven to 350ºF. Line a 12-cupcake tin with paper or parchment liners.
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2In a mixing bowl, whisk the flour, starch and dry ingredients together. Add in the non-dairy milk, eggs or egg replacer, coconut oil, vanilla and lemon juice. Beat with a mixer until the cake batter is smooth. Do not over-beat.
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3Using an ice cream scoop, plop the batter into the twelve liners. Smooth out the tops with wet fingers. Bake in the center of a preheated oven until firm and dome shaped. For me this took about 15-18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude.
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4Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms). Make your icing as follows.
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5Dairy Free Mocha Icing: Starting with a small amount of liquid, beat the sugar and cocoa powder to incorporate the shortening, coffee and vanilla. If you need more liquid, add a small amount at a time. Beat for two minutes or so until smooth. If you need to stiffen the frosting, add a little more confectioner's sugar.
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6Chill the frosting before using it. I chill it, covered, for roughly an hour. Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.
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7Cook time: 1 hour Yield: Serves 12
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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